Egon Schmitt Grauer Burgunder ‘vom Loess’

Description

I am usually not a big fan of Pinot Grigio/Pinot Gris/Grauburgunder. For me, this wine often lacks some complexity and depth that make it interesting to drink. And then I had this one by Egon Schmitt. It changed my perception of this grape completely. Suddenly, I taste wine with delightful acidity and structure, and an aroma complexity that simply is fun. This is especially a result of the excessive use of oak, adding typical aromas like cream, vanilla, cinnamon, and nuts to a base of apples, pineapple, and lemon. Egon Schmitt Grauer Burgunder is a wine that definitely will excite you, and also offers great potential as a food wine.

Character: Soft, dreamy introvert

The story behind

I discovered the Egon Schmitt wine estate when traveling the Pfalz in summer 2020. During dining in a local restaurant in Bad Durkheim (the Kaesbuero, highly recommended!), I had the pleasure of tasting Mr. Schmitt’s Chardonnay and Cabernet Sauvignon. I immediately loved the wines’ clear profile, precise expression of their terroir, and their abilities as food pairing wines.

the next day, I went to the estate and had a tasting with Mr. Schmitt senior who is 80 years old by now. During a pleasant visit, I had the chance to taste most of his wines and hear lots of anecdotes and stories. When he told me that he turns 80 years the coming Monday, I barely believed him, as he looked rather like 70. His answer? “A life out in fresh air, and every day a glass of wine, or sometimes two.”

So, for me, it was out of the question that I had to import these wines 🙂

Egon Schmitt Grauer Burgunder 2020 – The details

Wine: Egon Schmitt Grauer Burgunder

Estate type: 22ha Family estate since 1978

Vintage: 2020

Certificates: CO2 neutral, Fair and Green

Grape variety: Riesling, 100%

Origin: Northern Pfalz, Germany

Type: Dry white wine

Serving temperature: 7 – 9 degrees

Drinking window: 2021 – 2023

Alcohol: 12.5%

Acidity: 7.1 g/liter

Residual sugar: 5.5 g/liter

Extract: 20.9 g/liter

Vinification: Hand-harvest with a short wait time before fermentation in order to intensify fruit aromas. Fermentation started spontaneously and was done in stainless steel tanks.